APPLE SPICE COFFEE CAKE – 21 Day Sugar Detox

Let me start this off by informing you this was made for my 21 Day Sugar Detox, so this isn’t your typical sugary coffee cake. This APPLE SPICE COFFEE CAKE was made with a sugar detox in mind. Now, let’s get on with it

For many, Mothers Day means 1 day of sweets or some other treat, but for me it means my birthday is days away.  This year is slightly different from the rest as I’ve decided to partake in another round of the 21 Day Sugar Detox.  The detox happens during Mothers Day, my birthday and ends just after Memorial Day weekend. UGH!  In preparation I started toying around with making some sort of dessert to satisfy my sweet tooth and came up with this Apple Spice Coffee Cake.  

For more 21DSD recipes, visit my 21-Day Sugar Detox Recipes page OR my 21DSD Pinterest Board. 

 
21 Day Sugar Detox Apple Spice Coffee Cake
 


Apple Spice Coffee Cake
Serves 8
A great 21 Day Sugar Detox compliant breakfast, snack or anytime treat.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 6 eggs
  2. 3 medium granny smith apples
  3. 1/2 c + 1 tsp Coconut Flour
  4. 1/3 c coconut milk
  5. 1 tbsp vanilla extract
  6. 1 tbsp ground cinnamon
  7. 2 tsp allspice
  8. 2 tsp baking powder
  9. 1/2 tsp baking soda
  10. 1/4 tsp sea salt
  11. 2 tbsp Organic Coconut Oil , melted
  12. 1/2 c walnuts, chopped
Instructions
  1. Pre heat oven to 400F and lightly grease a cake pan that's approximately 8"
  2. Core apples and place into a blender or food processor and blend until smooth
  3. Add eggs, milk and vanilla extract to apple mixture and blend until thoroughly combined
  4. In a large bowl, combine coconut flour, cinnamon, allspice, baking powder, baking soda and salt
  5. Pour apple mixture into flour  mixture and using an electric mixture, mix ingredients together until smooth
  6. Once ingredients are well combined you can add the melted coconut oil and mix again
  7. Pour batter into cake pan and sprinkle with the chopped walnuts
  8. Place cake into oven and bake for 35 minutes (or until knife comes out clean from the center)
Nummy For My Tummy http://www.nummyformytummy.com/

For this recipe I used the following brands.

     Mountain Rose Herbs. A herbs, health and harmony c

Comments

  1. Amy Middleton says

    I made this tonight and it is very tasty! I was wondering though, is it supposed to be very moist? Almost so that you would think it wasn’t finished cooking? I left it in a few minutes longer and the knife came out clean but it’s just so moist.

  2. says

    I’ve had it come out very moist and very dry, but preferably it should be moist. If you don’t like that, you could add just a teeny tiny bit (approx 1 tsp.) coconut flour to absorb the moisture. Glad you liked it :)

    • says

      You can always try using another flour, but I find other nut flours don’t work as well. Coconut absorbs lots of the excess moisture.
      Do you use gluten-free like Bobs Red Mill?

      Yes, you can use almond milk instead of coconut.

    • says

      Hmmmm I’m not sure what the correct amounts would be. I use extra eggs for the moisture (the coconut flour soaks up) and a added binding agent. Try using a 3/4c. GF flour and maybe cut the eggs down to 4-5.
      Now I’m intrigued and will try tonight :)
      I’ll let you know.
      Let me know if you attempt it too.

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